Five-spice pork wraps

2 tsp Chinese five spice
1/2 Tbs. kosher salt
1/2 tsp. freshly ground pepper
3 lb. boneless pork shoulder (cut into 5 large pieces)
2 Tbs. vegtetable oil
1 yellow onion, diced
1 1/2 tsp finely grated fresh ginger
1 1/2 Tbs. minced garlic
1/3 cup soy sauce
1/3 cup hoisin sauce
1 Tbs. Srirahca chile sauce (Cock sauce)
1 1/2 cups chicken broth

Butter lettuce leaves, steamed rice, bean sprouts, sliced green onions, cilantro, cucumber and shredded carrots for serving.

Preheat oven to 350 degress. In a small bowl combine first 3 ingredients; rub on pork shoulder. In a dutch oven over medium high-heat, warm 1 Tbs. vegetable oil. Brown pork in batches, 6 minutes each batch. Transfer to a large bowl.

Reduce heat to medium; warm 1/2 Tbs. oil. Cook yellow onion until soft. Add ginger and garlic until you can smell the garlic. Add soy sauce, hoisin, chili sauce, and broth; bring to a simmer. Return pork to pot. Cover; bake in oven turning pork half way between, 1 1/2 hours. Pull pork apart into large chunks and place in a bowl with some of the broth.

Serve with lettuce leaves, rice, bean sprouts, green onions, cilantro, cucumber, shredded carrots, hoisin and plum sauce. 

Note: when the steamed rice was done, I added shredded basil, lime peel, lime juice, salt and pepper. This was a great compliment to the lettuce wraps!!